Mix the sugar and cinnamon together. Peel the apples; cut them into strips. Roll the apple strips in the cinnamon sugar mixture until the apples are coated.

Pull each biscuit in half making 20 thin biscuits. Place an apple section in the middle of each biscuit piece. Overlap the edges and press lightly to seal. Place the dumpling fold side down in a 13x9x2 baking pan that has been coated with cooking spray.

For the sauce, melt the stick of butter in a saucepan. Add the sugar and milk. Stir until the sugar is dissolved. Pour over the dumplings. Bake at 400° for about 15 minutes or until the dumplings are lightly browned.

In medium bowl, mix brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter using pastry blender or fork until mixture is crumbly. Set aside.

In large bowl, stir all pancake ingredients until well blended. Heat nonstick griddle to 350°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush lightly with vegetable oil or spray with cooking spray before heating to help prevent streusel from sticking to griddle.

For each pancake, pour 1/4 cupful batter onto hot griddle. Sprinkle each pancake evenly with scant 2 tablesppons Streusel mixture. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges about 1 minute to 1 minute 30 seconds. Scrape off griddle between batches of pancakes if necessary.

To serve, serve pancakes Streusel side up and top as desired using any of the toppings listed.

Add the remaining ingredients, stir, and refrigerate until chilled. I have successfully stored leftover sangria in my refrigerator for up to one week; your mileage may vary. Flavors marry and mellow as time elapses. Sangria gets better 8 to 24 hours later, similar to spaghetti sauce. You can (and should) make this a day ahead of time for a party or event if time and planning permits.

Mix the crushed cookies with 1 tablespoon of melted butter, and press onto a baking sheet. Bake in preheated oven for 5 minutes, then remove, allow to cool completely, then crumble.

Melt the remaining 1 tablespoon of butter in a skillet over medium heat. Stir in the apples, 3 tablespoons sugar, and 1 teaspoon cinnamon. Cook until the apples have lightly browned, and the sugar has begun to caramelize, about 10 minutes. Remove from the pan, and allow to cool completely.

Combine cream, half and half, 1 cup sugar, eggs, vanilla, and 2 teaspoons of cinnamon in a large bowl; mix to blend well. Pour into an ice cream maker and freeze according to manufacturer's instructions.

When the ice cream has finished, stir in the crumbled cookie, caramelized apples, and walnuts. Add the dulce de leche by the teaspoon while stirring to evenly distribute.

Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.

In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.

Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.

Add the berries and 1 1/2 tablespoons of the sugar to the dish and toss.

In a large bowl, combine the pancake mix, milk, and eggs until no lumps remain. Pour the batter over the berries. Bake until the crust is golden and a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven. Let cool for 5 minutes.

Sprinkle with the remaining sugar and serve with a dollop of whipped cream.

Add all dry ingredients through brown sugar to a large bowl. Whisk together until well-combined. Add in diced apples, applesauce, milk, and melted butter. Stir until well-combined. Pour batter into prepared 9x13 baking dish.

In a small dish, combine all of the ingredients for streusel topping, mixing together with a pastry blender, a fork or even with your fingers. Add to the top of the apple breakfast cake batter.

Bake cake in preheated oven for 40-45 minutes until a cake tester inserted in the center comes out clean. Allow to cool for about 15 minutes before serving.

Cover cake slices tightly with plastic wrap or store in an airtight container for up to 3 days.

One Cookie Monster or about a dozen humans if they have 4 cookies each.

Yields: 4 dozen

Ingredients:

1 cup butter, softened

1 cup packed brown sugar

1/2 cup sugar

2 eggs

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking soda

1/2 cup chopped dried or fresh chopped apples

3 cups old-fashioned oats

Preparation:

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Stir in oats and apples.

Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.

Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

Combine apple juice and honey and stir until honey dissolves. Remove foil from ham and brush with some of the apple glaze. Continue roasting, uncovered, basting occasionally, for 1 hour. Cover with foil if ham starts to brown too much.

Pour the apple cider into a small saucepan and add the cinnamon stick to the pan. Place it over medium heat to simmer until the concentrate is reduced by half. This process will take 10-15 minutes, but keep checking it until you have 1/3 cup of highly concentrated apple cider.

Add the cream to the 1/3 cup concentrated apple cider in the saucepan, and bring this liquid to a boil. Meanwhile, place the chopped milk chocolate in a large bowl.

Once the cream-apple cider mixture is boiling, pour it through a strainer (to catch the cinnamon stick) over the chopped chocolate. Use a whisk to gently stir the chocolate until it melts and you have a smooth, shiny mixture. This is your ganache.

Press a layer of cling wrap on top of the ganache and refrigerate it until it is firm enough to scoop and roll, about 2 hours.

Once the truffle mixture is firm but not solid, dust your hands with cocoa powder and roll the ganache into small 1-inch balls. You should get 40-48 truffles, depending on how large you make them.

Return the balls to the refrigerator until they’re very firm, another 30 minutes.

While you’re waiting for the truffle to firm up, crumble the graham crackers into crumbs using a food processor or by rolling over them with a rolling pin. Then melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.

Once the coating is melted and smooth, and the truffles are very firm, use a fork or dipping tools to dip the truffles into the melted coating. Remove them from the coating and let the excess drip back into the bowl. Place the dipped truffle on a foil-lined baking sheet and while the chocolate is still wet, sprinkle the top liberally with the crushed graham crackers.

Refrigerate the truffles to set the chocolate coating, for about 10 minutes. Apple Spice Truffles can be stored in an airtight container in the refrigerator for up to a week, but bring them to room temperature for serving for the best taste and texture.

Heat oven to 350°. Grease and flour a 9x13-inch baking pan or spray with baking spray with flour.

Combine chopped apples and cranberries in a bowl; toss with the lemon juice and set aside. In another bowl combine the flour, baking soda, salt, and cinnamon; set aside. In a mixing bowl with electric mixer, beat the eggs with oil, sugar, and vanilla until smooth and well blended. Slowly beat in the dry ingredients until moistened. Stir in apple-cranberry mixture and the chopped nuts. Spread batter in prepared pan. Bake for 45 to 55 minutes, or until the cake springs back when lightly touched with a finger.

Cut into squares to serve, topped with powdered sugar or caramel sauce, or frost the cooled cake with cream cheese frosting.

In a cup or small bowl combine 4 tablespoons of mayonnaise. the lemon juice, curry powder, if using, and salt and pepper. Stir into the chicken, adding more mayonnaise as needed and for taste. Line bread or rolls with lettuce and spread chicken salad on the bread or serve the chicken salad on lettuce-lined plates.

1 1/2 to 2 apples (A non-tart variety of apple is preferred for this dish, but your favorite apple variety can certainly be used; use one green and one red-skinned variety for a more colorful presentation. )

2 pounds salmon fillet, skin removed

Pinch of salt and pepper

Sprinkle of oil (on bottom of roasting pan)

1/4 cup loosely packed brown sugar

Preparation:

Prepare marinade by whisking together apple juice, orange juice, honey, mint, chives, salt and pepper until well combined. Set aside.

Core apples using an apple corer or a small paring knife, then slice apples into rings as thin as possible (about 1/8-inch or less). Use a mandolin if you have it, otherwise a good sharp knife will do fine. Place sliced apples into marinade and let them marinate for a minimum of 30 minutes and a maximum of two hours.

Preheat the oven to 375°F. Sprinkle entire surface of salmon lightly with salt and pepper and place it, skin-side down, in a lightly-oiled roasting pan. Remove apples from marinade and place them carefully on salmon, shingling them like scales from one end to the other. If you are using both red and green-skinned apples, alternate colors as you shingle slices. Sprinkle brown sugar over apples.

Roast for approximately 20 to 25 minutes. When finished, pour juices from the roasting pan over fish before serving.

Pour about 1 inch of water into the bottom of a pan. Place the squash into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.

Place the squash, 2/3 cup brown sugar, 1/2 cup all-purpose flour, eggs, milk, vanilla, 2 teaspoons cinnamon, nutmeg, and cloves in the bowl of a food processor. Pulse until the mixture is smooth. Pour into a large mixing bowl. Stir in the apples, carrots, and raisins until evenly blended. Spread the mixture over the bottom of the prepared baking dish.

Mix together the rolled oats, wheat bran, 1 cup brown sugar, 1/2 cup whole wheat flour, and 1 tablespoon cinnamon with the melted butter in a bowl until crumbly. Spoon the topping over the apple-squash mixture.

Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes.

Core, peel, and cut the pears and apples into large chunks. In a large, heavy pot, toss with lemon juice to prevent discoloration.

Combine the pears and apples with the remaining ingredients and bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes or until the fruit is tender but not mushy.

Uncover the pot, stir and cook 5 minutes more. Adjust the flavors and remove from heat, stirring carefully so as not to break up the fruit too much. Cool to room temperature. Refrigerate, covered, for up to 4 days.

In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

2 pounds of raw sugar snap peas. Remove strings, if necessary, and pack snap peas as tightly as you can in hot, sterilized pint jars, leaving 1/2-inch of headroom.

To each jar add:

A pinch of cayenne pepper or dried chili peppers

1 clove garlic, diced

1 head fresh dill

Bring to a boil:

2-1/2 cups water

2-1/2 cups white vinegar

1/4 cup salt

Preparation:

Pour the mixture over the beans, leaving 1/4-inch headroom.

Seal the jars and process for 15 minutes in a boiling water bath.

For a sweet and sour pickle, preserve snap peas in a "bread and butter" pickle recipe, tossing a few onion slices in each jar.

Add pickled peas to salads, soups and stews (add a few minutes before serving), diced in quiches and rice dishes, potato salads (marinate the warm, diced potatoes in the pickling brine for a few hours).

Add half of the sugar snap peas and cook for 3 to 4 minutes after the water returns to a boil. The snaps will be bright green and cooked but still slightly crisp. Use a large slotted spoon to transfer to a large serving bowl. If using right away, drain and check for remaining strings. Repeat with the remaining sugar snaps.

Combine cranberries, apple cider and salt to taste in a large saucepan over medium-high heat. Cook for 3 to 4 minutes, until the cider has reduced by about half. Lower the heat to medium. Add the butter in several batches, whisking until incorporated. Taste and add salt as needed.

Pour the sauce over the sugar snap peas, stirring until they are evenly coated. Serve immediately. Makes 10 to 12 servings.

Note: De-stringing the sugar snaps is also easy to do after they have been cooked.

To make ahead: The sugar snaps can be cooked and then immediately cooled in an ice-water bath early on the day they will be served. Wrap the dry vegetables in a loose towel or paper towels and refrigerate. Just before serving, prepare the sauce and, in batches, add the sugar snaps until warmed through.